Caldo e Freddo Eggplant Pasta

on

 Hot and Cool. Spicy and Minty.

This dish has it all. For those of you who followed me on my site Summer’s Fusion, before I combined forces with my little big sister on this much prettier site, will remember this dish. I might have some repeats at times, but I need to get the best stuff on shecooksupnice! Anyway, Monday nights have become pasta nights at our Brooklyn abode. It makes it much easier to get through a day with rude 12 year olds when you know you are coming home to your awesome Italian neighborhood and that you can throw this delicious meal together in the same amount of time as it takes to cook the pasta.

Eat up.

I found this recipe in Real Simple – one of the best magazines ever.

Ingredients

-penne rigate

-1 eggplant

-cherry or grape tomatoes

-fresh mozzarella cheese

-fresh mint

-olive oil, salt, pepper, crushed red pepper flakes

Get your pasta water boiling in a large pan. Chop up the rinsed eggplant into squares, roughly 1 inch by 1 inch. Toss these into a skillet with a drizzle of olive oil. Rinse and chop some grape or cherry tomatoes in half and add in with the eggplant in the skillet. Cook pasta. In the skillet add a sprinkle of salt, pepper, and some crushed red pepper. Base the amount of crushed red pepper on how hot you like it. Some like it hot (“Will you look at that! Look how she moves! It’s like Jell-o on springs!”)

Put all on a plate and top with fresh mozzarella cheese and chopped mint. mm.

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